Domestic Science
CLASS 30
Directors in Charge:
– Lisa Carry 623-6463
– Martha Palmer 839-0259
– Patricia Boyd 839-0442
Carp Fair’s new website now allows for exhibitors to register online. Please click on the ‘Register Online’ link and follow the steps to register your exhibits for the Fair.
If you have any questions, please call the Director in Charge at the number above. All the decisions of the Judges are final.
PLEASE NOTE: ONTARIO ASSOCIATION OF AGRICULTURAL SOCIETIES – JUDGING STANDARDS MAY BE ORDERED FOR A $ 5.00 FEE by calling KATHRYN LAMBERT, Box 189, Glencoe, Ontario N0L 1M0 519-287-3553.
RULES FOR EXHIBITORS:
Please read PRIZE LIST carefully – entries presented incorrectly will be disqualified at the Judge’s discretion. Classes are open to all ages unless specified. One article cannot be shown in more than one section. (ALL ARTICLES OF FOOD TO BE IN CLEAN PLASTIC BAGS). PLEASE ATTACH TAGS TO PLATES.
PASSES – Field Crops, Maple Syrup, Honey, Wine, Beer, Grains, Seeds, Vegetables, Fruits, Flowers, Domestic Science, and Sewing & Crafts – Less than 10 articles exhibited, a pass for Sunday only. Ten articles or more, a Weekend Pass if over twelve years of age.
* The entry fee is 10% of the prize money retained.
ALL JARS MUST BE SEALED WITH SCREW ON TOP.
TIPS FOR EXHIBITORS
Score for baked goods:
- 30% General Appearance
- 30% Internal Appearance
- 40% Flavour & Aroma
PROPER NUMBER OF ITEMS – DISPLAY AS REQUESTED
YEAST:
No glazing – ie. Butter, milk or mixes to be used
EXHIBITED OUT OF PAN
Bread: Size and shape: well proportioned, even golden top and bottom crust – no cracks, do not pick with fork, light for size, no internal holes.
Rolls: Single item
Buns: Attached
QUICK BREADS:
Loaves: Cracks on loaves are acceptable
Coffee Cakes: Loaf cakes, even colour, tender crust, no moisture on top. Top cracks accepted.
Muffins: Uniform, rounded tops, no peaks, moist internal appearance, no tunnels, do not over mix muffins. No paper cups.
CAKES:
- Uniform thickness of layers
- Slightly rounds on top
- Icing should touch plate
White cake: has only egg whites
Light cake: has whole eggs
Icing: has icing sugar – can have whole eggs or just whites
Frosting: have no icing sugar
Decorated Cakes: 50% General Appearance, 50% Workmanship
COOKIES:
Uniform size: even colour
Rolled cookies: crisp, yet tender
Drop: soft, slightly moist, tender
Filled: firm enough to hold filling
PIES & TARTS:
Score: 20% General Appearance, 40% Crust, 40% Filling
ALL CRUST/TARTS/FILLINGS MUST BE HOMEMADE
Crust: Medium thickness, tender, flaky
Filling: thick enough to hold shape, medium depth
Tarts: homemade fillings, no tin cups
Whole pies as they judge better than half
FOIL PIE PLATES ONLY
TEMPER TINFOIL PLATES 10 MINUTES @ 400 F BEFORE USING
JAMS, PRESERVES & MARMALADES:
Score: 25% General Appearance, 25% Texture. 50% Flavour
Disqualified if not sealed ** NEW LIDS ONLY**
Jam: soft, spreadable, no separation of fruit & juice
Jelly: clear
Marmalade: must have at least one citrus fruit or juice
ALL JARS MUST BE SEALED WITH SCREW ON TOP
PICKLES & RELISHES:
Score: 25% General Appearance, 25% Texture, 50% Flavour and Aroma
- Disqualified if not sealed ** NEW LIDS ONLY**
- Natural Colour, Not cloudy, uniformity & medium sized pieces
- Uniformity – 9 day pickles are sliced crosswise
- Icicle pickles are sliced lengthwise
- Relishes have uniform pieces
ALL JARS MUST BE SEALED WITH SCREW ON TOP
CANDY:
Score: 25% General Appearance, 25% Texture, 50% Flavour
TIP: CUT PIECES WITH HOT KNIFE
Fudge: Smooth, no graininess, creamy, soft but firm enough to handle
Brittle: Smooth, hard
CLASSES 1- 21 & 102-116
** ITEMS RECEIVING LESS THAN 3rd – TO BE DONATED TO SHEPHERDS OF GOOD HOPE, UNLESS HOLD IS PRINTED ON TOP OF TAG.
READ RULES FOR EXHIBITORS AND TIPS FOR EXHIBITORS CAREFULLY.
BREAD AND ROLLS SECTION
ALL EXHIBITS TO BE SHOWN ON A STURDY PAPER PLATE IN PLASTIC BAGS
Prize Money: 1st $5.00 2nd $4.00 3rd $3.00 (Section 1 – 5)
1. White Bread, not from a Breadmaker, no glazing, ½ loaf (Consistently brown, knead well)
2. Rolls, dinner, white, no glazing, 3 (consistent size and smooth)
3. Bread, wholewheat, yeast, 60% wholewheat, no molasses, no glazing, ½ loaf (winner to go to District Meeting in November)
4. Bread made from a breadmaker, multi grain only, no glazing, ½ loaf
5. Cinnamon Buns, rolled, iced, no raisins, 3
GRAND CHAMPION: ROSETTE AND $ 10.00 (CHOSEN FROM 1ST PLACE ENTRIES IN SECTION 1-3)
CAKES AND MUFFINS SECTION
Prize Money: 1st $5.00, 2nd $4.00, 3rd $3.00 (Section 6-12)
ALL EXHIBITS TO BE SHOWN ON STURDY PAPER PLATES IN PLASTIC
6.Banana Muffins, 3 without paper cups (no nuts)
7.President Lynn’s Favourite Blueberry Muffins, 3 without paper cups
8.President Blair’s Favourite Cinnamon Tea Biscuit pinwheels, 3 pieces
9.Zucchini Chocolate Chip Loaf ½ loaf
10.Lemon Loaf, with glaze ½ loaf
11.Raspberry squares, size 2”x2”, 3
12.Apple Cake, 1/3 of cake
PIES AND TARTS SECTION
Prize Money: 1st $ 5.00 2nd $ 4.00 3rd $3.00 (Section 13 – 16)
Pies in approximately 8″ foil pie plate, other exhibits to be shown on sturdy paper plates. All in plastic bags.
WE REQUEST WHOLE PIES AS THEY JUDGE BETTER THAN HALF.
13. Apple Pie – no spice
14. Pumpkin pie
15. Lemon Tarts, no tin cups, 3
16. Butter Pecan tarts, no tin cups, 3
COOKIES AND SMALL CAKES SECTION
Prize Money: 1st $3.50 2nd $3.00 3rd $2.50 (Section 17-20)
ALL EXHIBITS TO BE SHOWN ON SMALL STURDY PLATES IN PLASTIC BAGS
17. Ginger Snap Cookies -3
18. Oatmeal Chocolate Chip -3
19. Shortbread Cookies, 3 plain, rolled
20. Sugar Cookies – 3,
CANNED FRUIT SECTION
Prize Money: 1st $3.50 2nd $3.00 3rd $2.50 (Section 21 – 26)
Note: 250 ml. or 500 ml. bottles allowed – no decorative covers on bottles, No Wax to be used, must have a good seal to be judged. All jars must be sealed with screw on top.
21. Apple Sauce, no spice
22. Canned Pears
23. Canned Peaches
24. Stewed Tomatoes – no additives, no onions, no celery, no peppers
25. Pickled Crab Apples
26. Pickled Pears
JAMS AND JELLIES SECTION
Prize Money: 1st $3.50 2nd $3.00 3rd $2.50 (Section 27-34)
Note: 250 ml. or 500 ml. bottles allowed – no decorative covers on bottles, No Wax to be used, must have a good seal to be judged
All jars must be sealed with screw on top
27. Strawberry Jam, plain, cooked
28. Raspberry Jam, plain, cooked
29. Blueberry Jam, plain, cooked
30. Peach Jam, plain, cooked– no large chunks
31. Marmalade, plain, cooked
32. Crab Apple Jelly – skim off bubbles or foam
33. Red Pepper Jelly
34. Mint Jelly
GRAND CHAMPION: Rosette and $ 10.00 (chosen from 1st place entries in section 25-33)
PICKLES AND RELISHES SECTION
Prize Money: 1st $3.50 2nd $3.00 3rd $2.50 (Section 35-49)
Note: 250 ml. bottles and 500 ml bottles allowed, no decorative covers on bottles, No Wax to be used. Must have a good seal to be judged. All jars must be sealed with screw on top.
35. Ripe Cucumber Relish
36. Corn relish
37. Any other relish – must be labelled
38. Dill Carrots
39. Dill Pickles
40. Bread & Butter Pickles
41. Pickled Beets
42. Any Pickles not listed, labelled
43. Pickled Eggs
44. Horseradish
45. Chilli Sauce
46. Salsa Sauce (mild)
47. Salsa Sauce (hot)
48. Fruit Salsa Sauce
AGUSTA ARMSTRONG MEMORIAL
49. Harvesting the Garden’s Bounty to include homemade items including one each of the following: citrine jam, beet relish, fruit chilli sauce and ripe cucumber relish, all to be displayed in a basket. Prize Money: 1st $ 25.00 2nd $ 20.00 3rd $ 15.00
Sponsored by Agusta’s Families – Armstrong’s and Reid’s
DOMESTIC SCIENCE SPECIALS SECTION
All exhibits to be shown on sturdy paper plates in plastic bags
Note:(Icing is made with icing sugar, frosting is cooked.)
Half a cake to have icing on three sides.
100. Light Fruit Cake – no icing, 1/2 loaf
1st $15.00 2nd $12.00 3rd $8.00
101. Dark fruit cake no icing, 1/2 loaf
1st $15.00 2nd $12.00 3rd $8.00
102. Tomato Soup Cake, Brown sugar icing, 1/2 cake
1st $ 10.00 2nd $6.00 3rd $4.00
Brown Sugar Icing
½ cup butter
½ cup brown sugar
¼ cup milk
2 cups (approx) icing sugar
1 tsp Vanilla
Melt butter, add brown sugar. Microwave on high 1 minute or until smooth. Add milk and stir in icing sugar rigorously to thicken. Mix quickly and add vanilla
103. Family Favourite Squares using chocolate – 3 portions. Please attach a copy of the recipe.
1st $ 10.00 2nd $ 6.00 3rd $ 4.00
Prize Money: 1st $5.00 2nd $4.00 3rd $3.00 (Section 104-116)
104. “Mini” Banana Loaf
105. Pound Cake No icing – 1/2 cake
106. Date Squares (3) – 1 ½” x 1 ½” squares
107. Lemon Squares – 3 – 1 ½” x 1 ½” squares –Made by a Man
108. Chocolate Brownies- 3 iced
109. New to the kitchen – 3 Oatmeal cookies
110. Sourcream Coffee Cake –1/2 cake
111. Carrot Cake, iced 1/3 cake
112. Tea Biscuits, no raisins 3
113. Homemade Soft Pretzel, – 1 pretzel
114. A Christmas Collection of homemade cookies – 3 different kinds, displayed on a plate
115. Maple Walnut Fudge – 4 pieces
116. BACHELOR’S SPECIAL (for all you single men who like to compete) Peanut Butter cookies, 3 on a plate
SPECIALS SECTION FOR JUNIORS UNDER 16 YEARS – BOYS AND GIRLS
PRIZE MONEY
(Section 117-120), 1st $10.00,2nd $8.00, 3rd $6.00, 4th $4.00, 5th $2.00, 6th $1.00
All Exhibits to be shown on sturdy paper plates or foiled covered cardboard in clear plastic covering. Exhibits not to exceed 10″ in height or width
117. Ages 3-5 – Decorate a Cookie to look like your favourite animal.Displayed on a paper plate.
118. Ages6-8 -Graham Wafer House with Farm theme displayed on a paper plate. No taller than 8”, no larger than 6”diameter.
119. Ages 9-12 – Bake and decorate 3 sugar cookies Sports themed. Displayed on a plate
120. Ages 13-16 – Bake and decorate a Farm Animal Cake –full cake, displayed on a foil covered cardboard
(Section 121-123) 1st $5.00, 2nd $4.00, 3rd $3.00, 4th $2.00, 5th $1.00
121. Ages 3-9 – Cupcake decorated – displayed on paper plate
122. Ages 3-9 – Your favourite healthy lunch – displayed on paper plate
123. Ages 10-15 -Plain chocolate chip cookies – 3 displayed
** CLASSES 1-20 & 102-116, ITEMS RECEIVING LESS THAN 3RD WILL BE DONATED TO THE SHEPHERDS OF GOOD HOPE, UNLESS HOLD IS PRINTED CLEARLY ON TOP OF THE ENTRY TAG.
OAAS CHOCOLATE CHIP COOKIE COMPETITION – 3 DISPLAYED
RULES:
1. Contest is open to youth ages 10 to 15 years (as of December 31 of current year)
2. One class only
3. Number of cookies to be shown at local Fair/Exhibition to be determined by each individual Fair/Exhibition
DISTRICT COMPETITION:
4.The winner from each Fair/Exhibition will be eligible to enter at the District competition.
5.District entry must consist of 8 cookies displayed on a firm, disposable plate.
6.Plain chocolate chip cookies, with no nuts, must be no larger than 3″ (6.75 cm) and no smaller than 2” (5 cm).
7.Prize Money to be paid by the District
PROVINCIAL COMPETITION:
8. The entrant must be the winner from the District Competition.
9. In case where the district winner is unable to send an entry to the convention, then the 2nd place District winner will be eligible to enter.
10.The entry from the District must consist of 8 cookies displayed on a plate provided by the OAAS Chocolate Chip Cookie Committee.
11.Plain chocolate chip cookies, with no nuts, must be no larger than 3″ (6.75 cm) and no smaller than 2” (5 cm) 12.The entry must be tagged with the exhibitor’s name, address and District represented using the entry tag provided.
13.District winners must send to the committee by January 14, 2012 the “Consent to Publish” form signed also by parents/guardians.
14. Cookies will be judged according to the OAAS Homecraft Judging Standards.
15. Entries will be received in the Ontario Room on the Convention Floor between 7:30 to 8:30 a.m. on Friday morning of the convention. Judging will commence at 9:30 a.m.
Provincial Prize Money:
1st $20.00 2nd $15.00 3rd $10.00 with 12 prizes of $5.00
Carp Fair Prize Money:
1st $5.00 2nd $4.00 3rd $3.00 4th $2.50 5th $2.00 6th $1.00
60% Whole Wheat Bread Competition
Rules:
- Bread entry must be solely made by the person entering the competition
- The entrant must have won the 60% Whole-Wheat Bread Competition at the local Fair/Exhibition to be eligible to enter the District Competition.
- The entrant must have won the District Competition to be eligible to enter the Ontario Association of Agricultural Societies Competition at the convention in February 2012. The Convention winner will be come the OAAS Ontario Bread Baker Champion for the year.
- In case where the district winner is unable to send an entry to the convention, then the 2nd place District winner will be eligible to enter.
- Pan size: (these are the measurements for the top of the pan that must be used for the final Convention Competition)
Minimum size: 8” x 4” x 2 ½” (20 cm x 10 cm x 7cm)
Maximum size: 9” x 5” x 3” (23 cm x 13 cm x 7.5cm) - A full loaf of 60% whole wheat bread is required to be shown
- District winners must send to the committee by January 14, 2012 their recipe for entry on the card provided and the signed “consent to publish” form.
- Exhibit (loaf of bread) must be in a clean, clear, plastic bag, tagged with the exhibitor’s name, address, and District represented using the entry tag provided.
- Entries will be received in the Ontario Room on the Convention Floor from 7:30 to 8:30 a.m. on the Friday morning of the Convention. Judging will commence at 9:30 a.m. Bread will be judged according to OAAS Homecraft Judging Standards.
Provincial Prize Money: 1st $ 50.00, 2nd $ 30.00, 3rd $ 20.00
** Rules for 2010 Fair**
Section 1, 2, 11 & 22 – Sponsored by Reta Campbell in loving memory of her mom, Ruth Craig
Section 3 – Sponsored by Shirley Dawson, Carp
GRAND CHAMPION BREAD – chosen from Sections 1, 2, & 3:
Prize: Rosette and $ 10.00 – Sponsored by Linda Downey, Carp
Section 4, 13 & 14 – Sponsored by Heather Barr, Carp
Section 5, 33, 34, 35 – Sponsored by Blair Armstrong, Kinburn
Section 6 & 100 – Sponsored by Good Lookin’ Carpet & Flooring, Nepean
Section 7, 8, 9, 10, 21, 24, 25,28, 29, 30, & 31- Sponsored by Bev & Stan Cowan, Woodlawn
Section 12 & 104 – Sponsored by Debbie Hillier, Kanata
Section 15 & 123 – Sponsored by Linda Downey, Carp
Section 16, 17, 20, 36, 45, 46, 47, 106, 114, 121 – Sponsored by the Woeller Family, Kinburn
Section 18, 19 & 113 – Sponsored by Miriam Gourlay, Nepean
GRAND CHAMPION JAM OR JELLY- chosen from Sections 24, 25, 26, 27,28,29,30,31: Prize: Rosette and $ 10.00 Sponsored by Stan & Bev Cowan, Woodlawn
Section 23, 32, 102, 112, 115 – Sponsored by Neil, Leah & Darren Falls in memory of their mom, Sue Falls
Section 26, 27 – Sponsored by Nairne Cameron, Sault Ste. Marie
Section 37, 38, 39, 40 & 41 – Sponsored in loving Memory of Mary Muldoon, by her Family, Carp.
Section 42, 101, 103, 107, 108, 109, – Sponsored by Wendy & Bill Cox, Carp
Section 43, 44, 105, 119 and 120 – Sponsored by Warren & Wendy Lathem
Section 48 & 123 – Sponsored by Gary Byron – In loving memory of his Mother, Gert Byron.
Section 49 – Agusta Armstrong Memorial – Sponsored by the Reid and Armstrong Families
Section 110, 111, 122– Sponsored by Ralph & Milton Electric, Richmond
Section 116, 117, 118 – Sponsored by Peter Stanton, Stancon Drilling Inc., Pakenham
Donation made by Dr. Rollie Armitage, Dunrobin
Carp Fair’s new website now allows for exhibitors to register online. Please click on the ‘Register Online’ link and follow the steps to register your exhibits for the Fair.
Carp Agricultural Society is a member of the Carp BIA